scholarly journals Manipulation of Molecular Weight Distribution Shape as a New Strategy to Control Processing Parameters

2017 ◽  
Vol 38 (19) ◽  
pp. 1700352 ◽  
Author(s):  
Milena Nadgorny ◽  
Dillon T. Gentekos ◽  
Zeyun Xiao ◽  
S. Parker Singleton ◽  
Brett P. Fors ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Processing Parameters ◽  
Distribution Shape ◽  
New Strategy

scholarly journals Exploiting Molecular Weight Distribution Shape to Tune Domain Spacing in Block Copolymer Thin Films

2018 ◽  
Vol 140 (13) ◽  
pp. 4639-4648 ◽  
Author(s):  
Dillon T. Gentekos ◽  
Junteng Jia ◽  
Erika S. Tirado ◽  
Katherine P. Barteau ◽  
Detlef-M. Smilgies ◽  
...  
Keyword(s):  
Thin Films ◽  
Molecular Weight ◽  
Block Copolymer ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Distribution Shape

Achieving molecular weight distribution shape control and broad dispersities using RAFT polymerizations

2021 ◽  
Author(s):  
Stephanie I. Rosenbloom ◽  
Renee J. Sifri ◽  
Brett P. Fors
Keyword(s):  
Molecular Weight ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Shape Control ◽  
Chain Transfer ◽  
Distribution Shape ◽  
Reversible Addition ◽  
Transfer Agents

Metered additions of chain transfer agents are used to control molecular weight distribution (MWD) features in reversible addition-fragmentation chain-transfer polymerizations, giving polymers with tailored MWD shapes and dispersities as high as 6.2.

Extraction and Partial Purification of Protease from Bilimbi (Averrhoa bilimbi L.)

2013 ◽  
Vol 10 (2) ◽  
pp. 29
Author(s):  
Normah Ismail ◽  
Nur' Ain Mohamad Kharoe
Keyword(s):  
Molecular Weight ◽  
Protein Content ◽  
Ammonium Sulfate ◽  
Molecular Weight Distribution ◽  
Weight Distribution ◽  
Protease Activity ◽  
Protein Concentration ◽  
Temperature Stability ◽  
Partial Purification ◽  
Ammonium Sulfate Precipitation

Unripe and ripe bilimbi (Averrhoa bilimbi L.) were ground and the extracted juices were partially purified by ammonium sulfate precipitation at the concentrations of 40 and 60% (w/v). The collected proteases were analysed for pH, temperature stability, storage stability, molecular weight distribution, protein concentration and protein content. Protein content of bilimbi fruit was 0.89 g. Protease activity of both the unripe and ripe fruit were optimum at pH 4 and 40°C when the juice were purified at 40 and 60% ammonium sulfate precipitation. A decreased in protease activity was observed during the seven days of storage at 4°C. Molecular weight distribution indicated that the proteases protein bands fall between IO to 220 kDa. Protein bands were observed at 25, 50 and 160 kDa in both the unripe and ripe bilimbi proteases purified with 40% ammonium sulfate, however, the bands were more intense in those from unripe bilimbi. No protein bands were seen in proteases purified with 60% ammonium sulfate. Protein concentration was higher for proteases extracted with 40% ammonium sulfate at both ripening stages. Thus, purification using 40% ammonium sulfate precipitation could be a successful method to partially purify proteases from bilimbi especially from the unripe stage. 

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